Grilled Hearts of Romaine with Blue Cheese Dressing

Serves four

Yields 2 cups dressing

To learn more, read:
Fire Up the Grill for a Great Summer Salad
by Elizabeth Karmel
from Fine Cooking
Issue 73
Last Edit Date: 6/8/2011 4:47:03 PM

The dressing recipe makes more than you'll need for four portions of salad, but it keeps for two weeks in the refrigerator.

more about:

For the dressing:

1 cup mayonnaise
1/2 cup sour cream
1/4 cup whole milk; more as needed
6 oz. crumbled blue cheese, such as Roquefort or Danish Blue; more to taste
1-1/2 Tbs. finely grated shallot
1 clove finely grated garlic
1 Tbs. fresh lemon juice
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper; more to taste

For the salad:

2 hearts of romaine lettuce, bases trimmed but left intact, halved lengthwise
Extra-virgin olive oil for brushing
Kosher salt and freshly ground black pepper
4 slices smoked bacon, cooked and crumbled (preferably applewood)

Make the dressing:

In a medium bowl, stir the mayonnaise, sour cream, milk, blue cheese, shallot, garlic, lemon juice, salt, and pepper. Cover and refrigerate for at least 3 hours to let the flavors develop. Before using, taste and adjust the seasonings if necessary. The dressing will thicken as it sits and may need to be thinned with more milk.

Prepare the salad:

Once the dressing is chilled, heat a gas grill to medium low or prepare a medium-low charcoal fire. (Be sure the grate is hot, too.) Lightly brush olive oil all over the romaine hearts, taking care not to break the leaves. Sprinkle with salt and pepper. Put the lettuce cut side down on the grate, directly over the heat. Grill until the outer leaves are charred and wilted and the lettuce is warm and just barely tender all the way through to the core, 2 to 5 minutes, depending on the heat of your grill. Transfer the lettuce to a clean platter and let rest for 5 minutes.

To serve:

Place half a heart of romaine, cut side up, on each plate, top with about 2 tablespoons of the blue cheese dressing, or more to taste, and sprinkle with the crumbled bacon. Serve immediately.

nutrition information (per serving):
Size : with 2 Tbs. dressing; Calories (kcal): 203; Fat (g): 19; Fat Calories (kcal): 175; Saturated Fat (g): 5; Protein (g): 5; Monounsaturated Fat (g): 5; Carbohydrates (g): 2; Polyunsaturated Fat (g): 1; Sodium (mg): 507; Cholesterol (mg): 21; Fiber (g): 0;

Photo: Scott Phillips

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by MoonValleyCrab, 7/19/2011Excellent recipe. Followed the recipe to a "T" though I mixed everything in the food processor and added the blue cheese at the very end, with about 5 pulses. Absolutely will make again!

by blomboys, 5/15/2011Great salad and easy too! Grilling the Romain lettuce really added a nice touch. Everyone loved it. Makes a lot of dressing. Next time I'll cut it in half.

by bnjmnmrrs, 6/14/2010"WOW", I said, as I took a bite of this grilled heart of romaine with blue cheese dressing recipe. I never would have guessed, not in a millions years, that grilled lettuce could or would be so good. I give this recipe six stars on the extended scale!

by Bagni, 10/27/2009Wow! I threw some halved cherry tomatoes on it for a nice BLT effect.

by CMack, 12/17/2008

by MrsAlcock, 8/22/2008I made this salad for nine of my girlfriends, I changed nothing. Some were concerned with the blue cheese but it is so subtle it did not offend. The salad was a huge hit and each one requested the recipe.

by techcook, 7/15/2008I have used this recipe each summer season many times. Great reviews from all, those who are hard to get greens into and do not like vege's love this baby. Me I just love to cook and eat really good food and this one is on my list forever

by hunterdon, 3/2/2008Excellent!